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What a great combination of flavours and I have never thought of using the brine as part of the dressing! Great flavours and I did exactly as Caroline Cooks suggested and left this to marinate for 3 hours. I used caper stuffed green olives which added a great kick to the overall flavour. Thanks Caroline for another wonderful recipe! FT:-)

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French Tart March 25, 2007

Oh, I thought this was very good! I only made one change, I used fresh green beans instead of canned. I blanched them quickly so they'd be crisp and bright green. I chose green olives stuffed with almonds, as I thought the almonds would go well with the green beans and add a nice crunch. A great salad! The Beau didn't care for it as much, he didn't like the olive brine, but more for me! A keeper, as I'm always looking for salads that don't use traditional ingredients, such as lettuce. Thanks, Caroline Cooks!

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bikerchick March 28, 2005
Tangy Green Bean and Olive Salad